Homemade Oatmeal Cream Pies

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These homemade oatmeal cream pies feature soft and chewy oatmeal cookies with a fluffy marshmallow cream filling. Better than Little Debbie's any day!

Prep Time 40

Cook Time 10

Total Time 50

Servings servings

Calories 278kcal

Ingredients

Oatmeal Cookies

1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 tablespoons maple syrup
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1-/2 cups old fashioned rolled oats
1-1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt

Marshmallow Cream Filling

2 large egg whites
1/4 cup granulated sugar
1/4 cup honey
Pinch salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Instructions

Oatmeal Cookies

Preheat oven to 350F and line two sheet pans with parchment paper. Set aside.
Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add maple syrup, egg, and vanilla to bowl and mix until smooth.
Combine oats, flour, baking soda, cinnamon, and salt in a separate medium bowl. Add to butter mixture and mix until a soft dough forms.
Use a cookie scoop to scoop dough out into 1-in balls. Place balls 1-2 inches apart on prepared baking sheets and flatten balls slightly.
Bake cookies at 350F 10-12 minutes until cookies are a light golden brown. Remove from oven and allow cookies to cool on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.

Marshmallow Cream Filling

Whisk egg whites, sugar, honey, salt, and cream of tartar in the top bowl of a double-boiler set over barely-simmering water. Whisk frequently until mixture registers 160F on a kitchen thermometer.
Transfer egg white mixture to a large bowl and add vanilla. Use a handheld electric mixture to whip egg whites to stiff peaks.
Spoon marshmallow cream filling onto half of cooled cookies and top with other half of cookies to form a sandwich (do not overfill otherwise the filling will ooze out). Enjoy!

Notes

Storing Instructions

Store oatmeal cream pies in an airtight container at room temperature up to 1 day or in refrigerator up to 3 days.

Nutrition